Gun Deer season here in Wisconsin has just finished and by the grace of God, the family has meat in the freezer. Rather than sending our trimmings out to have sausage made (Costly to say the least), my brother inquired about my ability to make it myself. As with most of you here on SMF, I can make anything using a smoker with the help of my friends (you guys).
I have never made sausage of any kind before, so this would be a learning experience.
I tried venison bacon for the first time a few months ago, and after my cousin tried some, had to make more last week before he headed back to Georgia. Just as good as what we had a butcher make, just more work, but way less money. (I forgot to get pics so I am adding ones from the first batch)
Finished bacon loaves. Back left was coated with black pepper.
All sliced up.
So, after that success, we had to try sausage and sticks. We started with 7 pounds of Venison trimmings, 2 pounds of pork shoulder, and 1 pound 73/27 ground beef. We used LEM backwoods snack stick seasoning kits, and mixed two batches. One we left alone, the other we added a little teriyaki flavor to, and stuffed into a collagen casing. Had to fry up a sample before stuffing, just for quality control.
The original sticks stuffed and ready for the fridge.
Teriyaki sticks and 5lbs of venison summer sausage ready to go.
I fired up the SH44 the next morning with the SS hanging on top, and the stix on the racks below. Watching temps really closely, things turned out pretty well for a first time. Still letting the SS rest in the fridge so no Qview on that yet, but here is the finished product cut and packaged for the freezer.
Good test run, now we need to fine tune and start over.